Adas Polo Persian Rice with Lentils
Adas Polo, or Persian Rice with Lentils, is a comforting and aromatic centerpiece in Persian cuisine, blending fluffy basmati rice with tender lentils, sweet raisins, and chopped dates for a medley of flavors and textures. This dish is enriched with warm spices like cinnamon, turmeric, and cumin, creating a fragrant harmony that’s both savory and slightly sweet. Optional crispy potato tahdig adds a golden, crunchy layer, while saffron-infused rice lends an irresistible touch of luxury. Perfect for family dinners or special gatherings, Adas Polo pairs beautifully with yogurt or a fresh salad, offering a hearty, gluten-free meal steeped in tradition and bursting with flavor.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 cup Dried lentils
- 2 large Onions
- 4 tablespoons Vegetable oil or ghee
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cinnamon
- 1 teaspoon Cumin powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 6 whole Dates (pitted and chopped)
- 0.5 cup Raisins
- 0.25 teaspoon Saffron threads
- 2 tablespoons Hot water (for blooming saffron)
- 4 slices Potato slices (optional for tahdig)
- 5 cups Water (for cooking rice and lentils)
Instructions
Rinse the basmati rice in cold water until the water runs clear. Set aside to soak for 30 minutes.
Rinse the lentils and place them in a pot with 2 cups of water. Bring them to a boil, reduce the heat, and simmer for about 15-20 minutes or until they’re tender but still firm. Drain and set aside.
While the lentils are cooking, peel and thinly slice the onions. Heat 3 tablespoons of oil or ghee in a large pan over medium heat. Add the onions and sauté until golden and caramelized, about 15-20 minutes. Remove half of the caramelized onions for garnish and set aside.
To the remaining onions in the pan, add turmeric, cumin powder, cinnamon, salt, and black pepper. Stir well to combine. Then add the cooked lentils, chopped dates, and raisins. Cook for another 5 minutes to combine flavors. Remove from heat.
Bring 3 cups of water to a boil in a large non-stick pot. Drain the soaking rice and add it to the boiling water with a pinch of salt. Cook for about 5 minutes or until the rice is slightly tender but not fully cooked. Drain the rice in a colander and rinse with cold water to stop the cooking process.
Bloom the saffron by grinding the saffron threads and dissolving them in 2 tablespoons of hot water. Set aside.
In the same large pot, add 1 tablespoon of oil or ghee. If using, lay the potato slices at the bottom of the pot in a single layer to create a crispy tahdig. Layer the rice and the lentil mixture on top, alternating layers, starting and ending with rice.
Using the handle of a spoon, poke a few holes through the layered mixture to allow steam to escape. Pour the bloomed saffron over the top layer.
Cover the lid with a clean kitchen towel to catch steam, then place the lid tightly on the pot. Cook on medium-high heat for 5 minutes, then reduce the heat to low and cook for 30-40 minutes, allowing the rice to steam fully and develop crispy tahdig at the bottom.
Once cooked, gently transfer the rice to a serving platter, mixing the lentils and rice slightly. Serve topped with the reserved caramelized onions and enjoy!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4771 mg | 207% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 81.3 g | 290% | |
| Total Sugars | 110.8 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4506 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
